Place the salmon into a shallow pan of simmering water and poach for 8-10 minutes. Remove from the water on to a plate and set aside until cool.
Once the salmon has cooled, break roughly into a bowl and add the diced cucumber, tomato, red onion and diced avocado, and season with a little salt and pepper.
In a separate bowl, combine the quark, Worcestershire sauce and Tabasco.
One at a time, soak the rice paper sheets in a bowl of warm water, then place on a kitchen towel and pat dry to remove excess water.
Add a lettuce leaf in the centre of the rice paper. Next add a teaspoonful of the flavoured quark, then spoon some salmon mixture on top. Roll the paper, folding in the edges towards the centre to enclose the spring rolls. Once rolled, wrap in a lettuce leaf if desired.
Brush with some sesame oil and store in a container. Repeat for the remaining mixture.
Keep the rolls in the fridge and eat within a day.